If not quite ghoulish, this humble Italian one-pot dish is a Tuscan classic and can be kept cooking at a very low temperature on the stovetop while you’re out trick-or-treating. A pork loin is slow-cooked in milk long enough for the milk to coagulate into delicious, but unattractive, curdled clumps of milk protein. Suspend your […]

Serves 6 3 c. ginger, peeled and sliced 3 c. sugar 3 c. water 2 qts. soda water lime wedges 4 mint sprigs Mix ginger, sugar, and water in a saucepan and bring to a slow simmer. Reduce by half and strain. As the liquid cools it will become syrupy. In a tall glass of […]

Adapted from Alice Waters’ The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. The peak season for fresh, farm market turnips is from October – February. The small, young turnips called for in this recipe have a delicate, slightly sweet taste, as do their greens (which are rich in Vitamins A […]

“Affogato di gelato” is the perfect dessert to stay up late and keep the party going. Serve in small tea or demitasse cups. Place a small scoop of vanilla ice cream in each cup, drizzle with warm espresso and Kahlua.

Welcome

Loulies is our home kitchen journal where we share seasonal recipes and links to things we like.

We also have a budding vegetarian restaurant called Chaia featuring our homemade corn tacos served with local ingredients. Chaia has been operating weekly at FreshFarm markets in Washington, DC. We will be opening our first shop in 2015!

We would like to thank Tuscarora Organic Growers for providing us with such beautiful and delicious in-season produce to cook with each week. Our first shop - with an expanded menu - will open in Georgetown in 2015!